• Preheat the oven to 120º C/ 250° F.
• We'll begin by toasting the flour to get rid of any excess moisture. For that, spread the flour out in a baking dish and place it in the oven for about 10-15 minutes, stirring often so it doesn't burn.
• Take the flour out and put it in a bowl to cool. Once cooled, sift into a bowl along with the icing sugar and cinnamon.
• Spread the almonds on a tray and toast in the oven for about 8-10 minutes until golden. Take the almonds out and cool them off then put them in a food processor and blitz to a fine floury consistency.
• Add the almond flour, brandy and pork lard to the bowl and mix everything together into a thick dough.
• Then spread out a large sheet of plastic film over the clean counter top and place half of the dough on top. Shape into a cylinder 5 cm (2 inches) in diameter and wrap with the plastic film, rolling and shaping it into a cylinder.
• Place the dough in the fridge for about 1 hour to firm.
• Take the dough back out and unwrap it, then slice it into 4 cm (1 ½- inch) thick pieces. Place the slices on a parchment paper-lined baking tray.
• Place the tray in the oven and bake at 180° C/ 356° F for 10 minutes.
• When done, take them out of the oven and cool for about 1 hour, then sprinkle with icing sugar and cinnamon to finish them.

The polvorones are ready! Enjoy!